12/13/2023 0 Comments Traeger lamb loin chopsThe herbs went into a basic marinade along with garlic, olive oil, lemon juice, seasonings and some balsamic vinegar. Both these herbs have strong flavors, and a little goes a long way. If I order lamb chops in a restaurant, I ask for medium-rare and more toward the rare side to ensure they are not overdone.Ī package of 10 loin chops will easily serve four people. For flavoring, I looked to my herb garden, flourishing with plenty of rosemary, thyme, sage and three half barrels overflowing with basil. Rosemary is a natural choice for lamb, so I chose it along with a bit of thyme. With these chops and with the rib chop, my preferred level of doneness is medium-rare. Lamb should never be cooked more than medium. If the chops are too thin, they easily overcook. Experience has taught me that when cooking loin chops, thicker is better. The chops were nice and plump-looking, about 2 inches thick. When I recently spotted a package of lamb loin chops at a local Sam’s Club, it occurred to me that it had been a while since I'd made them. For imported lamb, used in today's recipe, they're about $10 per pound. Lamb loin chops are a bit less expensive than the luxurious rack of lamb. You can buy big packages of them at warehouse stores like Sam’s Club and Costco. Because of their size, lamb loin chops are ideal if you're watching portion sizes. They're also ideal for feeding a crowd. Even with the bone, each weighs about 4 ounces and yields about 2 ounces of meat. On one side of the bone is the fillet on the other is the loin. They even look like a tiny version of the porterhouse because there's a T-shaped bone running down the middle of the chop. These chops, not to be confused with the rib chop from the rack of lamb, are the porterhouse steak of the lamb. When you're stumped for something easy to toss on the grill, think lamb loin chops.
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